HCM180
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Chocolate and Confections
Business and Social Sciences Division
CLC - College of Lake County
Course Description
This course introduces students to the world of the chocolatier and confectionery work. Students will learn the basics of chocolate and other ingredients, the history of chocolate, tools of the trade, chocolate composition, simple and advanced methods and techniques. Candy making and confectionery work will be discussed and produced including nougat, jellies, brittles and toffee. Sugar work, pastry and confectionery skills will also be emphasized.
Minimum Credit Hours
3
Maximum Credit Hours
3
PCS Code
1.2
Requirements
Prerequisite: HCM 170 (C or better)